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Ingredients
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Potatoes
Spicy Aioli
Method
Potatoes
- 1
Prepare the Potatoes
Preheat your oven to 425°F (220°C). Wash and scrub the Yukon Gold potatoes thoroughly. Cut them into 1-inch cubes.
- 2
Season the Potatoes
In a large mixing bowl, combine the cubed potatoes with olive oil, garlic powder, paprika, salt, and black pepper. Toss well to ensure the potatoes are evenly coated.
- 3
Roast the Potatoes
Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are crispy and golden brown, stirring halfway through.
- 4
Spicy Aioli
- 5
Make the Aioli
In a medium bowl, combine the mayonnaise, minced garlic, sriracha sauce, and lemon juice. Mix well until all ingredients are fully incorporated.
- 6
Season to Taste
Add salt to the aioli to taste. If desired, adjust the amount of sriracha for extra heat.
- 7
Serve
Transfer the spicy aioli to a serving bowl and serve alongside the roasted brunch potatoes.